My cookbook is here! 
The lazy person’s guide to spinach pie. These spinach feta brownies recipe will satisfy all your spanakopita cravings in a delicious and quick way!
Well as you might have guessed there is no chocolate in this recipe. It is a savory type of bar that is one of the most delicious and easy things I’ve ever made. Yes, THAT good. It’s got ALL the spanakopita vibes. My family devoured them in less than 15 minutes. I guess we need to double the batch next time.
ingredients:
The spinach, feta and mozzarella are the key players in this recipe. I roughly chopped the baby spinach, diced the scallions and chopped the dill. These are also the main characters in spanakopita. And lets not forget the feta. But here it shares the stage with mozzarella.
The flour can be substituted with almond flour, all purpose gluten free flour or oat flour, although I would add a little more oat flour than a cup. Next time I will make them with olive oil instead of butter just to try out the variance in taste and texture. The crusty brown top of these spinach feta brownies is one of the best parts of this bar. Make sure you sprinkle on that grated Parmesan cheese.
Thank you for swinging by Hungry Happens! If you create this recipe or any other on our site, we would greatly appreciate you leaving a comment and rating the dish! LOVE YOUR LIFE!
Spinach and Feta Brownies
Ingredients
- 2 tsp olive oil
- 4 scallions, diced
- 10 oz (285 g) baby spinach, rough chop
- 2 tbs dill, chopped
- 1 cup (125 g) all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (240 g) milk, of choice
- 2 eggs, lightly beaten
- 1/4 cup (56 g) butter, melted (or olive oil)
- 4 oz (120 g) shredded mozzarella
- 4 oz (120 g) feta cheese, crumbled
- 2 tbs grated parmesan cheese
Instructions
- Preheat your oven to 375°F. Lightly spray a medium size baking dish with olive oil. Mine was 10.5 x 7.5 inches.
- In a large, deep pan, heat 1 tsp oil on medium. Cook your scallions until they soften: 1 or 2 minutes. Add half the spinach and sauté until mostly wilted, season with salt and pepper to taste. Remove to a colander to drain and pat dry with paper towels to remove excess liquids. Add the remaining oil to your pan and repeat the process with the remaining spinach.
- In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture, dill, mozzarella and feta until just combined. Transfer to your baking dish and spread out evenly. Sprinkle top with grated Parmesan and bake for 40-45 minutes or until top turns golden brown. Remove from oven and allow to cool for 15 minutes prior to slicing.
Notes
- Store leftovers in an airtight container in your fridge up to 4 days. Reheat in a small countertop oven.
- To make this Gluten Free, use almond flour in place of the all purpose flour or Gluten Free All Purpose Flour.
Looks great and will definitely be trying. Curious why you suggest oat flour as the GF sun and not GF plain flour please?🤷♀️🙂
No reason! Please use gluten free AP flour!
Why are there two commas where there should only be one?
I try to do low carb as much as possible. Could I use almond flour?
Yes that works here!
Hi there, just checking if this would freeze ok with the feta and egg? And how long would its freezer life be,would you suggest?
I freeze these every time I make them, they do great.
My family loves any Greek food! This recipe saves me time and brings in the right flavors of Spanakopita! We like more feta, so I add more. I did not have scallions, so I used a half sweet onion, finely chopped. It came out great!
Thanks for the delicious, time saving recipe!❤️
HI Aliza, thanks for trying out the dishes! I’m so glad you all enjoyed the recipe!
made day before stored uncooked in fridge baked just before. better hot
I love this recipe! How do I tweek it to make it in a 9×13 inch pan?
I have the same question! Did you try this or know how to tweak it?
Just made it in a 9×13 by doubling the recipe and keeping it in the oven 5 minutes longer. Turned out perfect.
thank you for sharing your feedback!
Can this be made the day before and then cook it the next morning?
I make this every chance I get! Thank you for the great recipes!
I’m so glad youlike the recipe! Thank you!
LOVE THIS RECIPE ♥️
Thank you for trying the recipe Maryann!
So yummy!!! I made it with Aldi organic frozen spinach and dried dill because that’s what I had and it came out perfectly. My family loved it!!!
I love Spanakopita, but it takes time to make. This recipe is fabulous!! Quick and tastes just like home made spanakopita!!!!Thank you Stella.
By far one of the best recipes I’ve tried in years! Made this twice so far and it came out perfect both times—all credit to you!! The house smells amazing while it’s baking!
The fresh dill and feta cheese just make this OMG delish. TY!
Should this be eaten warm, room temperature, or cold? I want to make it as an appetizer, but I don’t want to deal with the oven while
Guests are over. I am using the oven for other foods.
Does this have to be served hot? I want to make it for an appetizer, and would prefer to not be making food in the oven close to people coming over.
HI Jen, not at all! It will taste amazing room temp or even cold!
I’ve been stalking this recipe for months, finally I made them today with oat flour in muffin tins! They are sooooo good. I already ate 3! So much for lasting all week!
Thanks so much for the recipe!!
Congratulations on all of your success!!